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Learn how to make my homemade lemon poppy seed scone recipe. A great easy breakfast treat for Other’s Day.
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BETH’S LEMON POPPY SEED SCONES
Makes 8 scones
Ingredients
2 cups (240g) flour
¼ cup (50 g) sugar
2 tsp (10 ml) of baking powder
½ tsp (2.5 ml) salt
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) lemon zest
10 tbsp (150 g) cold butter, diced into cubes
½ cup (120 ml) heavy cream + 1 tsp for brushing tops
1 egg
¾ tsp (3.75ml) pure lemon extract
Raw, turbinado sugar for tops
Method:
Preheat oven to 400F (200C).
Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, baking powder, poppy seeds and lemon zest. Add butter and work by hand until dough resembles a coarse meal.
Mix the egg with the cream and lemon extract. Create a well in the center of the dry mixture and pour wet mixture in well. Gently mix with a fork until combined, and then grab dough with floured hands.
Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles.
Brush each scone lightly with heavy cream and a sprinkle with the raw sugar.
Pop tray in freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 12-13 mins until golden brown.
Serve with raspberry jam.
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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